I will try this again. Just looking for some ideas to show my neighbors who
have expressed interest, don't want to get into what is and is not authentic
according to _________. Ok Just some basics that can be local adapted. I
can readily get everything local except the Epazote, Banana and Avocado
leaves

I am thinking a brief introduction to the more popular flavor spices and
herb elements such as:.

Chiles, both Fresh and dried,
Tomatoes
Tomatillos
Cilantro, Culantro, Epazote, Herba Santa and Mexican Oregano
Cumin and Corinader
Achiote Paste
Tamarind Paste
Real Pork Lard, not the packaged lard that looks like Crisco
Nopales
Perhaps Creama
Pumpkin seeds for sure
Avocado, both for Guacamole but also the Mexican Avocado leaf not the CA
Hass Leaf.
Key Limes and other citrus
Perhaps Banana leaves
Onions white of course and spring or green onions for grilling.
Chayote and other squash
Iberra choclate and Piloncillo

Corn Fungus; Huitlacoche??? probably not at this point

any other suggestions?

Salsas would be next and certainly would be many and varied

While the tortilla as the bread of the Mexican is central to many meals I
don't see the need to show someone how to make tortillas in Mex Cooking 101,
perhaps later. Use store bought, there are many local factories as well as
in stores in most big towns these days

Also later, Perhaps some here would give suggestion for bocaditos ( little
bites) they enjoy that are easy to make. Perhaps Brad will write somethings
on fish and seafoods then finish up with simple main meals?

On Apr 30, 1:35 pm, "Gunner" <gunner@ spam.com> wrote:
> I will try this again. Just looking for some ideas to show my neighbors who
> have expressed interest, don't want to get into what is and is not authentic
> according to _________. Ok Just some basics that can be local adapted. I
> can readily get everything local except the Epazote, Banana and Avocado
> leaves
>
> I am thinking a brief introduction to the more popular flavor spices and
> herb elements such as:.
>
> Chiles, both Fresh and dried,
> Tomatoes
> Tomatillos
> Cilantro, Culantro, Epazote, Herba Santa and Mexican Oregano
> Cumin and Corinader
> Achiote Paste
> Tamarind Paste
> Real Pork Lard, not the packaged lard that looks like Crisco
> Nopales
> Perhaps Creama
> Pumpkin seeds for sure
> Avocado, both for Guacamole but also the Mexican Avocado leaf not the CA
> Hass Leaf.
> Key Limes and other citrus
> Perhaps Banana leaves
> Onions white of course and spring or green onions for grilling.
> Chayote and other squash
> Iberra choclate and Piloncillo
>
> Corn Fungus; Huitlacoche??? probably not at this point
>
> any other suggestions?
>
> Salsas would be next and certainly would be many and varied

That's a nice list, gunner. I'm thinking Mexican vanilla beans could
go on there. And epazote is pretty easy to grow from seed, which is
available from on-line sources.

As for salsas, I would probably give them some lessons in pan-roasting
some or all of the various veggies -- tomatoes, tomatillos, chiles,
garlic, onions -- available for easy, and varied, salsas.

The butchers at my local HEB trim pork every morning and are willing
to save the fat for me if I ask a day ahead of time. They aren't
allowed to sell it, so it makes a nice source of fat for rendering my
own lard. Maybe stores near you would be willing to do that.

I'm sure I'll think of some more stuff.

David

>
> While the tortilla as the bread of the Mexican is central to many meals I
> don't see the need to show someone how to make tortillas in Mex Cooking 101,
> perhaps later. Use store bought, there are many local factories as well as
> in stores in most big towns these days

Why not?, it is as easy as making hot cakes, for example, if using
maseca (corn flour) you just add some cooking oil, a pinch of salt and
off you go, roll or press the tortillas and put them in a hot comal or
pan. You can use this dough for atole too. Tamales dough is more
complicated.

Other suggestions:

Beans, yes lowly, peasant fodder pinto beans (or black beans) if you
teach people how to cook them right to avoid gas they will be hooked
up.
Rice
Chorizo
Cheese , queso fresco (why you guys always say "quesa fresca" ?),
añejo, panela, chihuahua, oaxaqueño, enchilado. goat milk cheese.
Chocolate Ybarra or Abuelita

Saludos y Buen Provecho!

On May 1, 7:49 am, " > wrote:
> > While the tortilla as the bread of the Mexican is central to many meals I
> > don't see the need to show someone how to make tortillas in Mex Cooking 101,
> > perhaps later.

> Why not?, it is as easy as making hot cakes, for example, if >using
> maseca (corn flour) you just add some cooking oil, a pinch of salt and
> off you go, roll or press the tortillas and put them in a hot comal or
> pan.

I have to admit that this is the first time I've read anyone suggest
making corn tortillas not only with oil but also without water.

>queso fresco (why you guys always say "quesa fresca" ?)

We don't. I googled on this group and found 75 cites for "queso
fresco" and 3 for "quesa fresca," including yours.

David

> wrote in message
oups.com...

>
> While the tortilla as the bread of the Mexican is central to many meals I
> don't see the need to show someone how to make tortillas in Mex Cooking
> 101,
> perhaps later. Use store bought, there are many local factories as well
> as
> in stores in most big towns these days

Why not?, it is as easy as making hot cakes, for example, if using
maseca (corn flour) you just add some cooking oil, a pinch of salt and
off you go, roll or press the tortillas and put them in a hot comal or
pan. You can use this dough for atole too. Tamales dough is more
complicated.

Other suggestions:

Beans, yes lowly, peasant fodder pinto beans (or black beans) if you
teach people how to cook them right to avoid gas they will be hooked
up.
Rice
Chorizo
Cheese , queso fresco (why you guys always say "quesa fresca" ?),
añejo, panela, chihuahua, oaxaqueño, enchilado. goat milk cheese.
Chocolate Ybarra or Abuelita

Saludos y Buen Provecho!


I took the idea of the vanilla and seperated it into a section with the
other sweets
good idea David.

Raluxs, I did not want to put the tortillas into the basics as yet. Yes I
agree Meseca is the Mexican Bisquick, very easy to use, however mine does
not say use oil. I had my 4 yo Granddaughter making them the other day, she
loves to press them out. Not excluding it but still I think to save that
for later when we make some bocaditos( little bites) as was the same for the
beans & rice. BTW I do not think of Beans and Rice as Peasant food, that is
comfort food. I have tasted in all over the world in various forms to know
of its importance in many cuisines. You are probably right about the
cheeses, those shouldbe in basic ingredients.

Rough basic outline so far.:
1: ingredients and some techniques
2. sauces: salsa, recado, rubs ( I am also going to throw in some Caribe
and SA flair here).10-20 of these maybe. I do not want to address moles
3. little snacks, appetisers, quick meals
4. Important main meals.( has to have a few from each, Lamb, Pork, Chicken
and Beef
5. more advanced meat cuts and prep
6. Fish and Seafoods( hint, hint Brad)
7. sweets


I am wanting to get this together as a tribute for a very special person who
has gone and may still go thru some very hard times health-wise. I
certainly hope there is not any urgency in putting this together.

So my next requests involve the little snacks, what is hot, what is not?
and please think about soem classic meals for later.
Thanks

> I have to admit that this is the first time I've read anyone suggest
> making corn tortillas not only with oil but also without water.

Ok, my bad, it was early in the morning and i didn't had my coffe yet,
but yes, the oil helps to avoid the dough sticking in the press, you
know us mexicans, we never read the instructions label unless there is
no other option.
>
> >queso fresco (why you guys always say "quesa fresca" ?)
>
> We don't. I googled on this group and found 75 cites for "queso
> fresco" and 3 for "quesa fresca," including yours.
>
Well, almost always ). Funny as i only remember seeing it here and
somehow it got stuck on me

> David

Saludos!

> beans & rice. BTW I do not think of Beans and Rice as Peasant food, that is comfort food.

I know, but theres somebody who always make me laugh when he uses that
word (peasant), tried to be funny but maybe it didnt work.

> So my next requests involve the little snacks, what is hot, what is not?
> and please think about soem classic meals for later.
> Thanks

Snacks, if you like sweets start with marmalede or cajeta (dulce de
leche) empanadas, as easy as baking cookies.

Cold Drinks: Aguas frescas (fruit water), agua de jamaica , agua de
horchata.
Hot drinks: Chocolate Abuelita hand-stirred with a molinillo (http://
gourmetsleuth.com/molinillo.htm), well in a blender is fine too.
Dishes for later:
Sopes
Mole
Frijoles a la charra
tamales
enchiladas rojas
enchiladas verdes
Pescado a la veracruzana
just some ideas

Saludos

wrote:
>> beans & rice. BTW I do not think of Beans and Rice as Peasant food, that is comfort food.
>
> I know, but theres somebody who always make me laugh when he uses that
> word (peasant), tried to be funny but maybe it didnt work.

>
I must be an American peasant, that is as long as I can pay my gas and
water bill to prepare them. We need to tap into this resource to power
our vehicles.

On May 1, 1:09�pm, "Gunner" <gunner@ spam.com> wrote:
> > wrote in message

> Beans, yes lowly, peasant fodder pinto beans (or black beans) if you
> teach people how to cook them right to avoid gas they will be hooked
> up.

OTOH, people of some cultures aren't the least bit embarrassed about
farting in front of others.

> BTW I do not think of Beans and Rice as Peasant food, that is
> comfort food. *I have tasted in all over the world in various forms to know
> of its importance in many cuisines.

If all they have to eat is beans and rice, it's certainly important to
them.

I think of beans and rice as *discomfort food*. Beans make gas and
rice is so slow to digest it causes constipation.

But the Filipinos at work weren't a bit embarrassed to fart in front
of their American co-workers.

I was watching "Wheel of Fortune" once and Pat Sajak asked a Filipino
contestant about the sound he had just emitted.

The Filipino admitted, "I got caught", but didn't think he needed to
apologize.

It would have been too expensive to retape that segment, so Pat Sajak
said, "Don't do it again."

On May 2, 3:50�am, Sonoran Dude > wrote:
> wrote:
> >> beans & rice. BTW I do not think of Beans and Rice as Peasant food, that is *comfort food.
>
> > I know, but theres somebody who always make me laugh when he uses that
> > word (peasant), tried to be funny *but maybe it didnt work.
>
> I must be an American peasant, that is as long as I can pay my gas and
> water bill to prepare them. We need to tap into this resource to power
> our vehicles.

Again, this shows your ignorance. Two thirds of the gas in your farts
is carbon dioxide, which won't burn and contributes to the greenhouse
effect.

So, quit eating beans and rice, and puh-leeze *stop* farting, it's
*my* planet too.

Sonoran Dude wrote in message ...
wrote:

>
>>
>I must be an American peasant, that is as long as I can pay my gas and
>water bill to prepare them. We need to tap into this resource to power
>our vehicles.
>

I understand this started last night. It was discovered that gas and water
bills are quite plentiful, made of paper, and therefore recyclables that no
one had thought to use to power our cars before last night.

mk5000

"When we have an experience . . . on successive occasions, we quickly begin
to adapt to it, and the experience yields less pleasure each time.
Psychologists calls this habituation, economists call it declining marginal
utility, and the rest of us call it marriage."--stumbling on happiness,
daniel gilbert



>

marika wrote:
> Sonoran Dude wrote in message ...
>> wrote:
>
>> I must be an American peasant, that is as long as I can pay my gas and
>> water bill to prepare them. We need to tap into this resource to power
>> our vehicles.
>>
>
> I understand this started last night. It was discovered that gas and water
> bills are quite plentiful, made of paper, and therefore recyclables that no
> one had thought to use to power our cars before last night.

I'm on e-pay.... it sucks

Sonoran Dude wrote in message ...>
>I'm on e-pay.... it sucks

wouldn't it be nice if the electricity in e-pay could generate more
electricity, and thus create e-electricity?

mk5000

"my son loves SpongeBob Square pants. It too me -- an adult -- a long time
to really understand the whole concpet behind that show"-Nia Long